Have you ever reached for a can of soup only to find it loaded with sodium and unpronounceable ingredients? Making your own cream of chicken soup recipes at home transforms this humble pantry staple into a rich, flavorful base for countless dishes—from comforting casseroles to creamy pasta sauces. When you prepare homemade cream of chicken soup, you control every ingredient, ensuring a healthier, more delicious result that rivals any store-bought version. This versatile soup not only saves money but also delivers superior taste and nutrition, making it an essential skill for any home cook.

Ingredients List

    • 2 tablespoons butter
    • 1 small onion, finely diced
    • 2 cloves garlic, minced
    • 1/4 cup all-purpose flour
    • 2 cups chicken broth (low-sodium)
    • 1 cup whole milk or half-and-half
    • 1 1/2 cups cooked chicken, shredded or diced
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon onion powder
    • Salt and black pepper to taste
    • Optional: 1/4 cup heavy cream for extra richness
    • Optional: Fresh parsley for garnish

For the Roux Base:

    • 2 tablespoons butter
    • 1/4 cup all-purpose flour

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

This recipe comes together in half an hour—faster than a grocery store run! It's perfect for busy weeknights when you need a quick base for dinner or want to prep ahead for the week.

Step-by-Step Instructions

Step 1: Sauté the Aromatics Melt butter in a large saucepan over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant. This builds a flavorful foundation—don't rush this step.

Step 2: Create the Roux Sprinkle flour over the butter and vegetables, stirring constantly for 1-2 minutes. This creates a roux that will thicken your soup beautifully. The mixture should turn golden and smell slightly nutty—avoid burning by keeping the heat at medium.

Step 3: Add Liquids Gradually Slowly pour in chicken broth while whisking continuously to prevent lumps. Once smooth, add milk or half-and-half. Keep whisking as the mixture thickens, about 5-7 minutes. Patience here ensures a silky, restaurant-quality texture in your cream of chicken soup recipes.

Step 4: Incorporate Chicken and Seasonings Add shredded chicken, thyme, onion powder, salt, and pepper. Stir well and let simmer for 5 minutes to meld flavors. Taste and adjust seasonings—this is your chance to personalize the soup to your family's preferences.

Step 5: Finish and Serve For extra creaminess, stir in optional heavy cream just before serving. The homemade cream of chicken soup should coat the back of a spoon perfectly. Garnish with fresh parsley if desired and serve immediately or use as a base for other recipes.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 245
    • Protein: 18g
    • Carbohydrates: 12g
    • Fat: 14g
    • Fiber: 1g
    • Vitamin A: 8% DV
    • Calcium: 10% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For gluten-free versions, substitute cornstarch or gluten-free flour blend. Dairy-free cooks can use coconut milk and vegan butter for equally creamy results.

Flavor Variations: Add mushrooms, celery, or carrots for a heartier vegetable-chicken soup. A splash of white wine deglazes the pan beautifully and adds depth.

Meal Prep Magic: Double or triple the batch and freeze in portions using ice cube trays or freezer bags. These frozen cubes are perfect for quick casseroles, pot pies, or weeknight sauces.

Pro Tip: Use rotisserie chicken to save time, or poach fresh chicken breasts directly in the broth before shredding for maximum flavor infusion.

Common Mistakes to Avoid

Lumpy Roux: Always whisk continuously when adding liquids to flour. If lumps form, use an immersion blender to smooth them out quickly.

Thin Soup: If your soup is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering soup until thickened.

Broken Cream: Adding dairy on high heat can cause curdling. Always reduce heat to low-medium before incorporating milk or cream.

Bland Flavor: Under-seasoning is common. Taste throughout cooking and remember that salt enhances all other flavors—add gradually.

Storage / Leftovers Tips

Store your cream of chicken soup recipes in airtight containers in the refrigerator for up to 4 days. The soup may thicken when cold—simply add a splash of milk or broth when reheating to restore the perfect consistency.

For freezing, allow homemade cream of chicken soup to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags (squeeze out excess air). It keeps beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop, stirring occasionally. Avoid microwaving at high power, which can separate the cream—use 50% power instead and stir every minute for best results.